Nutrition Facts Per Serving:
Servings: 6 servings
Total Fat (g)7
Saturated Fat (g)2
Vitamin C (DV%)6
Lean Meat (d.e.)4
3-1/2 to 4 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
1/8 teaspoon salt
1/8 teaspoon black pepper
2 ounces sliced turkey pepperoni
1/4 cup sliced pitted ripe olives
1/2 cup reduced-sodium chicken broth
1 tablespoon tomato paste
1 teaspoon dried Italian seasoning, crushed
1/2 cup shredded part-skim mozzarella cheese (2 ounces)
1. Place chicken in a 3-1/2- to 5-quart slow cooker. Sprinkle chicken with salt and pepper. Cut pepperoni slices in half. Add pepperoni and olives to cooker. In a small bowl whisk together chicken broth, tomato paste, and Italian seasoning. Add to mixture in cooker.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
3. Using a slotted spoon, transfer chicken, pepperoni, and olives to a serving platter. Discard cooking liquid. Sprinkle chicken with cheese. Cover loosely with foil and let stand for 5 minutes to melt cheese.